Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
1 box Pillsbury refrigerated pie crusts, softened as directed on box
12 oz cream cheese, softened
1/2 cup sugar and 1/4 cup sugar
1 egg
4 cups fresh blueberries
1 tablespoon all-purpose flour
optional: about 2 teaspoons milk and extra sugar
DIRECTIONS:
1: Heat oven to 350°F. Unroll 1 pie crust in 9-inch springform pan and press in bottom and up side of pan.
2: In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1/2 cup of the sugar. Decrease speed to low and beat in egg, blending just until smooth. Pour into crust-lined pan.
3: Toss blueberries with 1/4 cup of the sugar and the flour. Spoon on top of cream cheese mixture. Top with second crust and trim any excess crust. Pinch crusts to seal, turn crust under, and flute. Cut slits in several places in top crust. If desired, brush top crust with milk and sprinkle sugar.
4: Place foil or cookie sheet on oven rack below middle rack to catch any spillover. Place pie on middle oven rack and bake 45 to 50 minutes or until crust is golden brown and filling is bubbly. Cool 1 hour. Refrigerate about 4 hours or until completely chilled before serving. Cover and refrigerate any remaining pie.
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Darlene’s Tips: You could try this with other fresh berries or fruit or a mix! You can also add some chopped nuts or shredded coconut for a tropical twist.
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